Any feedback?
Literature summary for 3.2.1.55 extracted from
- Induction, purification and characterisation of arabinases produced by Aspergillus niger (1991), Arch. Microbiol., 157, 23-28.
Application
| Application | Comment | Organism |
|---|---|---|
| agriculture | processing of agricultural products like fruit, vegetables and cereals | Aspergillus niger |
KM Value [mM]
| KM Value [mM] | KM Value Maximum [mM] | Substrate | Comment | Organism | Structure |
|---|---|---|---|---|---|
| 0.52 | - |
p-nitrophenyl-alpha-L-arabinofuranoside | alpha-L-arabinofuranosidase B | Aspergillus niger |  |
| 0.68 | - |
p-nitrophenyl-alpha-L-arabinofuranoside | alpha-L-arabinofuranosidase A | Aspergillus niger | |
Localization
| Localization | Comment | Organism | GeneOntology No. | Textmining |
|---|---|---|---|---|
| extracellular | - |
Aspergillus niger | - |
- |
Molecular Weight [Da]
| Molecular Weight [Da] | Molecular Weight Maximum [Da] | Comment | Organism |
|---|---|---|---|
| 67000 | - |
alpha-L-arabinofuranosidase B | Aspergillus niger |
| 83000 | - |
alpha-L-arabinofuranosidase A | Aspergillus niger |
Natural Substrates/ Products (Substrates)
| Natural Substrates | Organism | Comment (Nat. Sub.) | Natural Products | Comment (Nat. Pro.) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| beet arabinan + H2O | Bacillus subtilis | - |
L-arabinose + ? | - |
? | |
| beet arabinan + H2O | Streptomyces purpurascens | - |
L-arabinose + ? | - |
? | |
| beet arabinan + H2O | Aspergillus niger | prepared from sugar beet chips | L-arabinose + ? | - |
? | |
| beet arabinan + H2O | Aspergillus niger N400 / DSM 2466 / ATCC 9029 / CBS 120.49 | prepared from sugar beet chips | L-arabinose + ? | - |
? | |
| beet arabinan + H2O | Aspergillus niger N400(CBS 120-49) | prepared from sugar beet chips | L-arabinose + ? | - |
? | |
Organism
| Organism | UniProt | Comment | Textmining |
|---|---|---|---|
| Aspergillus niger | - |
- |
- |
| Aspergillus niger N400(CBS 120-49) | - |
- |
- |
| Bacillus subtilis | - |
- |
- |
| Streptomyces purpurascens | - |
IFO 3389 | - |
Purification (Commentary)
| Purification (Comment) | Organism |
|---|---|
- |
Aspergillus niger |
Substrates and Products (Substrate)
| Substrates | Comment Substrates | Organism | Products | Comment (Products) | Rev. | Reac. |
|---|---|---|---|---|---|---|
| beet arabinan + H2O | - |
Bacillus subtilis | L-arabinose + ? | - |
? | |
| beet arabinan + H2O | - |
Streptomyces purpurascens | L-arabinose + ? | - |
? | |
| beet arabinan + H2O | prepared from sugar beet chips | Aspergillus niger | L-arabinose + ? | - |
? | |
| beet arabinan + H2O | prepared from sugar beet chips | Aspergillus niger N400 / DSM 2466 / ATCC 9029 / CBS 120.49 | L-arabinose + ? | - |
? | |
| beet arabinan + H2O | prepared from sugar beet chips | Aspergillus niger N400(CBS 120-49) | L-arabinose + ? | - |
? | |
| p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger | p-nitrophenol + L-arabinose | - |
? | |
| p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger N400 / DSM 2466 / ATCC 9029 / CBS 120.49 | p-nitrophenol + L-arabinose | - |
? | |
| p-nitrophenyl-alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger N400(CBS 120-49) | p-nitrophenol + L-arabinose | - |
? | |
| phenyl alpha-L-arabinofuranoside + H2O | - |
Bacillus subtilis | L-arabinose + phenol | - |
ir | |
| phenyl alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger | L-arabinose + phenol | - |
ir | |
| phenyl alpha-L-arabinofuranoside + H2O | - |
Streptomyces purpurascens | L-arabinose + phenol | - |
ir | |
| phenyl alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger N400 / DSM 2466 / ATCC 9029 / CBS 120.49 | L-arabinose + phenol | - |
ir | |
| phenyl alpha-L-arabinofuranoside + H2O | - |
Aspergillus niger N400(CBS 120-49) | L-arabinose + phenol | - |
ir | |
Temperature Optimum [°C]
| Temperature Optimum [°C] | Temperature Optimum Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 46 | - |
isoenzyme A | Aspergillus niger |
| 50 | - |
commercial enzyme preparation | Aspergillus niger |
| 56 | - |
isoenzyme B | Aspergillus niger |
Temperature Range [°C]
| Temperature Minimum [°C] | Temperature Maximum [°C] | Comment | Organism |
|---|---|---|---|
| 25 | 75 | - |
Aspergillus niger |
pH Optimum
| pH Optimum Minimum | pH Optimum Maximum | Comment | Organism |
|---|---|---|---|
| 3.4 | - |
isoenzyme A | Aspergillus niger |
| 3.8 | - |
isoenzyme B | Aspergillus niger |
| 5 | - |
commercial enzyme preparation | Aspergillus niger |
pH Range
| pH Minimum | pH Maximum | Comment | Organism |
|---|---|---|---|
| 2.5 | 8 | - |
Aspergillus niger |
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
